I used the potatoes I had on hand (sweet potato and yellow potatoes), and they only had a few sprouts spouting from the eyes….my signal to think of a way to use them up (side note: did you know that you could plant these in the ground to grow your own potatoes? ). Use whatever YOU have on hand, I have had success with every type I have tried.

Ingredients

Instructions

Preheat the oven to 400 degrees, and prepare 2 cookies sheet with parchment (may place directly on sheet too)

Finley slice the potatoes in a food processor with the slicing blade, or alternately use a mandolin slicer. It's important the slices are all roughly the same thickness so they cook evenly.

Toss the slices with the avocado oil and garlic salt, being sure to coat all the pieces...add more oil if necessary.

Spread the slices on a greased cookie sheet, making sure not to overcrowd them, roughly one layer.

Sprinkle the cheese if you are using it.

Roast the potatoes in a 400 degree oven for 20-40 minutes, depending on the level of crispness you desire...we go longer to make ours crunchy!! I use one of my favorite kitchen tools to scrape the slices up and off the cookie sheet: a pastry scraper. If you don't own one of these, I highly recommend them for multiple uses around the kitchen, I got mine years ago for a few dollars at Ross!

Nutrition Facts

Oven Roasted Potato Slices

Amount Per Serving

Calories 163Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 449mg20%

Potassium 468mg13%

Carbohydrates 14g5%

Fiber 2g8%

Protein 4g8%

Vitamin A 15IU0%

Vitamin C 13mg16%

Calcium 78mg8%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

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